Had a wonderful Thanksgiving for two:
Corned beef brisket (cooked to perfection by my significant other -- meat just melts in your mouth)
Bourbon mashed sweet potatoes with glazed pecans (made by yours truly -- recipe below)
Steamed
haricots vertBavarian sauerkraut
Mashed potatoes
Spiced apple cider
Not exactly a traditional thanksgiving spread, but damn good nonetheless.
RedKing's Bourbon Mashed Sweet PotatoesYou will need:
3 pounds sweet potatoes (since these will be mashed rather than individual potatoes, this is a good opportunity to use the long skinny ones or the nubby bits)
4-5 tbsp butter
4-5 tbsp bourbon (don't skimp -- get the good stuff. I use Woodford Reserve, but could be done with Maker's Mark or any other respectable label. Cheap bourbon will leave a burnt taste.)
2 tsp vanilla extract
4-5 tbsp brown sugar
pecans (optional -- I used about 2.5oz of glazed pecans) visible
Start by peeling and dicing the sweet potatoes, then bake at 375F until fork-tender (about 45-60 minutes -- smaller cubes will cook faster)
Once the potatoes are cooked, transfer to a pot and place over low heat.
Add butter and mix gently.
Once the butter is melted, add the brown sugar and mix gently.
Once the sugar is mostly melted, add the bourbon and vanilla.
If you want the pecans, go ahead and add them now.
Use a potato masher and mash vigorously until an even, mostly smooth consistency is achieved. Because these are sweet potatoes, there will be some fibers to the texture, but that's fine.
If a bit dry, add another tbsp of butter and mix in. If the flavor is a bit bland, add 1/2 tsp salt and mix. If you want more "wow" factor, add more bourbon
When they're done right the flavor will be very smooth and rich without being heavy or cloying.